Greek custard pie

Greek custard pie

By
From
Encyclopedia of Food and Cookery
Serves
10-12

Ingredients

Quantity Ingredient
1 litre milk
165g sugar
90g fine semolina
1 cinnamon stick
1 teaspoon lemon zest, grated
pinch salt
5 eggs, lightly beaten
1 teaspoon natural vanilla extract
250g filo pastry
185g unsalted butter, melted

Syrup

Quantity Ingredient
250ml water
220g sugar
1 cinnamon stick
1 tablespoon lemon juice
1 strip lemon peel

Method

  1. Mix milk, sugar, semolina, cinnamon, lemon peel and salt in a heavy saucepan and stir over low heat until thickened. Simmer for 5 minutes, then remove from heat. Discard cinnamon stick. Cover surface of mixture with plastic wrap to prevent a skin from forming, and cool. When cool, add eggs and vanilla and mix thoroughly.
  2. Stack sheets of filo between 2 dry dish towels with a dampened towel on top. Place 1 sheet of filo in a greased 33 × 23 cm ovenproof dish and brush it with melted butter. Repeat until you have used half the filo.
  3. Pour in custard mixture and top with remaining filo, brushing each sheet with butter before it is placed in position. Trim edges of filo to fit dish and brush top with remaining butter. With a sharp knife, cut through top 3 sheets of filo in a diamond pattern.
  4. Bake in a preheated moderate oven for 45 minutes or until pastry is golden-brown and a thin knife inserted into custard comes out clean. Remove from oven and cool in dish.
  5. To make syrup, place all ingredients in a saucepan and bring to the boil, stirring until the sugar has dissolved. Boil over moderate heat for 10 minutes, then strain and cool to lukewarm. When pie is cold, pour over lukewarm syrup and leave to cool completely before serving.
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